Shrimp With Orange-Lime Sauce

• 1 lime
• 1/4 teaspoon minced jalapeno
• 1 tablespoon chopped cilantro
• 3 tablespoons orange juice concentrate, undiluted
• 18 teaspoon hot red pepper flakes, optional
• 2 shakes salt
• 3/4 pound cooked peeled shrimp
• 1 teaspoon canola oil

1. Grate lime rind, and squeeze 1 tablespoon juice into a large bowl.
2. Wash, trim, seed and mince jalapeno; wash, chop cilantro.
3. Add to bowl, with juice concentrate, pepper flakes and salt.
4. Stir in shrimp.
5. Heat oil in nonstick pot until it is medium hot.
6. Add shrimp and sauce, and heat, about one minute.

lime, jalapeno, cilantro, orange juice concentrate, hot red pepper, salt, shrimp, canola oil

Taken from cooking.nytimes.com/recipes/5127 (may not work)